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L.b.j.'s Chili Con Carne

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      Title: L.B.J.'S CHILI CON CARNE
 Categories: Chili, Main dish, Ethnic
      Yield: 10 Servings
 
 
  3 lbs of stewing beef 3 cans of red kidney beans (14oz) 2 can of brown
  beans (14 oz) 1 can of Hunts tomato paste (large) 1 cup of ketchup 2
  large green peppers 2 large red peppers 2 teaspoons black pepper
    salt to taste 1/2 cup of chili powder 1 cup of mashed potatoes
  (cooked) 1/4 mashed banana 1 tablespoon lemon juice 1 large can
  tomatoes (quart) prefer home canned 1 tablespoon crushed chillis (to
  suit more or less) 1 tablespoon black mollases 1 teaspoon Cumin 1
  teaspoon Oregano 2 large Spanish onions (you have'ta shed tears when
  slicing these) 3 cans of mushrooms (8 oz.cans)
  
  Cutbef nt 1 inch chunks or thereabouts. etbef soak in a bowl with the
  tomatoes and juice, lemon juice, mushrooms, blak pepper, crushed
  chilis and onions over night. Brown the meat in a skillet. In large
  pot throw in the tomatoes and crushed chillis, onions, meat, paste,
  everything except the beans and peppers and slow cook for three
  hours. Next chop your green and red peppers into long slivers or if
  you prefer diced. Also stir in your beans and cook slowly for one
  more hour. With the thick "soupy" ring around the pot; stir back into
  the simmering chili.
  
  You might like the chili hotter or maybe milder, depends on your
  taste. What ever you do, don't ruin the chili by making it hotter
  with hot sauces, this has a tendency to make the chili into
  "superficial" body heat not a deep solid heat. To accompany the chili
  try and get your hands on some "Agua Dente" (fire water) 80% alcohol
  (national drink in Colombia). I guarantee you will see God!
 
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